Roasted Red Pepper and Walnut Dip (Muhummara)

Name: Roasted Red Pepper and Walnut Dip (Muhummara)
Prep time: 27 min
Cook time: 27 min
Total time: 27 min
Yield: 8
Cuisine: Global
Ingredients: 3 cloves garlic, chopped; 1 teaspoon ground cumin; 8 servings Kosher salt and freshly ground black pepper; 59 milliliters fresh lemon juice; 2 Tbsps extra-virgin olive oil; 2 teaspoons paprika; 3 Tbsps pomegranate molasses; 2 red bell peppers; 1 teaspoon red pepper flakes; 355 milliliters raw walnuts, halves and pieces

Roasted Red Pepper and Walnut Dip (Muhummara) is a gluten free, whole 30, and vegan hor d'oeuvre. This recipe makes 8 servings with 207 calories, 4g of protein, and 18g of fat each. This recipe covers 10% of your daily requirements of vitamins and minerals. It will be a hit at your The Super Bowl event. Head to the store and pick up pomegranate molasses, olive oil, bell peppers, and a few other things to make it today.

Instructions

Preheat the oven to 350 degrees F.

Equipment you will use

Oven

Roast the red peppers.

Ingredients you will need

Red Pepper

Place each bell pepper over the open flame of a gas burner or grill, cooking until the skin blackens and blisters. Rotate the peppers and blacken all the way around, about 15 minutes. Alternatively, you can roast the peppers in the oven by placing the bell peppers on a baking sheet and placing under the broiler, turning frequently, until the peppers are blackened and blistered all over.

Ingredients you will need

Bell Pepper

Peppers

Equipment you will use

Baking Sheet

Oven

Grill

Put the blackened peppers in a bowl, cover with plastic wrap, and set aside to steam.

Ingredients you will need

Peppers

Wrap

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Plastic Wrap

Bowl

Toast the walnuts.

Ingredients you will need

Walnuts

Toast

Spread the walnuts on a parchment-lined baking sheet. Pop into the oven until light golden brown and aromatic, 10 to 15 minutes.

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Walnuts

Pop

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Baking Sheet

Oven

Remove from the oven and set aside to cool.

Equipment you will use

Oven

Peel the red peppers using a paring knife. Discard the peels, stem and seeds. Throw the roasted red peppers, walnuts, garlic, paprika, cumin, red pepper flakes, lemon juice, pomegranate molasses and olive oil into a food processor with a teaspoon of salt, and run until the dip is smooth. Taste for seasoning and adjust accordingly. Cool and serve.

Ingredients you will need

Pomegranate Molasses